DELICIOUS BUNDT CAKES: More Than 100 New Recipes for Timeless Favorites

Roxanne Wyss, Kathy Moore

St. Martin's Press
October 2, 2018
$19.99/Paperback
ISBN-13: 978-1250170040

About
Sample Recipes
Request a Copy

Roxanne Wyss and Kathy Moore are cookbook authors, food consultants, cooking teachers and food bloggers who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. Together they’ve written nine cookbooks including The Newlywed Cookbook, frequently teach cooking classes, and consult with food and appliance companies. Their professional career in food, spanning almost thirty years, now includes a popular blog.

The duo behind Delicious Poke Cakes and Delicious Dump Cakes is back with another book of quick and easy desserts. In DELICIOUS BUNDT CAKES, Roxanne Wyss and Kathy Moore unlock the secret of the Bundt cake, which yields a scrumptious, impressive dessert with only a single pan. Whether you prefer geometric patterns or elegant swirls, there are an endless variety of Bundt pans with dozens of new designs being produced, all of which yield picture perfect cakes with minimal effort. The Bundt’s unique ringed shape prevents soggy, underdone centers, making it the ideal cake for a new baker.

DELICIOUS BUNDT CAKES features over 100 recipes and color photos throughout, along with all the hints and tips you’ll need to make a spectacular Bundt cake every time. Each recipe specifies the exact size of Bundt pan needed so you will never have an overflowing disaster or an undersized Bundt. The book includes recipes made completely from scratch, as well as recipes based on boxed cake mixes so you can have a delicious Bundt in even less time. In addition to traditional Bundt cakes, there are also recipes for filled cakes, like the Chocolate Peanut Butter Tunnel Bundt Cake with a soft peanut butter filling, and coffee and pound cakes, like the classic Banana Walnut Bundt Coffee Cake. DELICIOUS BUNDT CAKES will have you creating beautiful, simple, and―most importantly―scrumptious Bundt cakes in no time at all.

Southern Praline Bundt Cake

MAKES  1  BUNDT  CAKE

When a trip to the French Market in New Orleans is just not possible, enjoy the next best thing. Savor a slice of this Southern Praline Bundt Cake and sip on chicory coffee. Better yet, invite friends over and create your own version of Southern hospitality. “Let the good times roll!”

  • Nonstick baking spray with flour 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup solid vegetable shortening 3 cups packed brown sugar
  • 2 teaspoons pure vanilla extract 5 large eggs
  • 1 cup buttermilk
  • 1 cup coarsely chopped pecans, toasted
  • Praline Icing (page 150)

Preheat the oven to 325˚F. Spray a 15-cup Bundt pan with nonstick baking spray with flour.

In a medium bowl, whisk together the flour, baking powder, and salt; set

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, brown sugar, and vanilla on medium- high speed for 3 to 5 minutes, or until light and fluffy. Beat in the eggs one at a time, beating well after each

With the mixer on low speed, beat in the flour mixture in three addi­ tions, alternating with the buttermilk, beginning and ending with the flour. Stir in the pecans by

Spoon the batter into the prepared Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.

Place the cake on a wire rack to cool for 10 Invert the cake onto the rack and let cool completely.

Set the cake on the rack over a sheet of parchment paper to catch any drips and drizzle with the Praline I

TIPS:

For a decorative presentation, place pecan halves evenly over the top of the iced cake.

Bundt cakes make delicious  cupcake-size Bundt cakes (often called Bundtlettes) or small cakes. Spray the pan with nonstick baking spray with flour, then fill the pan about one-half to two-thirds full of batter. Bake, using the oven temperature stated in the recipe, but reduce the baking time. Generally begin checking for doneness after about 15 minutes, then watch carefully to avoid overbaking. Bake the cake until a wooden pick inserted into the center comes out clean.


These recipes may be reproduced with the following credit:

Recipes from DELICIOUS BUNDT CAKES: More Than 100 New Recipes for Timeless Favorites by Kathy Moore and Roxanne Wyss. (St. Martin’s Press; October 2, 2018; $19.99/Paperback, ISBN: 978-1250170040).

Contact: Kristopher Kam
646-307-5547 
kristopher.kam@stmartins.com


Connect


Join Our Mailing List!

© 2018 The Lisa Ekus Group. All rights reserved.